January 21, 2025
Vegan Giniling (Filipino Picadillo)
This vegan Giniling (also known as Filipino Picadillo), is a delicious one-skillet meal that’s easy to prepare and requires simple ingredients. Vegan ground sausage is simmered in a rich tomato sauce with hearty potatoes and vegetables until tender – make sure to serve over white rice for the ultimate comfort meal!
Table of Contents
why you’ll love this giniling jump to recipe video step-by-step instructions tips and faqsVegan Giniling (Filipino Picadillo)
This vegan Giniling, also known as Filipino Picadillo, is the ultimate comfort food! It’s rich and savory, with the perfect balance of spicy, sweet, and tangy.
Picadillo comes from the Spanish word picar, meaning to mince or chop. It is a traditional dish in many Latin American countries and the Philippines. In the Philippines, picadillo is commonly made with ground beef or pork, potatoes, onions, and garlic, and cooked in a rich tomato sauce. Depending on the region, different ingredients such as raisins, carrots, and olives are added. It can be either soupy or more dry. Usually, the drier version is called giniling.
Growing up, we always had the ingredients for giniling on hand – and there was always a pot of rice in the rice cooker – so this dish was prepared often as it was easy, minimal, and fairly quick to make.
I have so many fond memories of this dish and I’m so happy I’m still able to enjoy it vegan! Grab a drink and let’s get to cooking the best vegan giniling (Filipino Picadillo)!
Why You’ll Love This Vegan Giniling (Filipino Picadillo)
- Simple Ingredients: Uses pantry staples and fresh produce that are easy to find and affordable.
- One-Pan Meal: Minimal cleanup with everything cooked in one skillet.
- Comforting and Hearty: A cozy meal that’s perfect for any season.
- Versatile: Easily customizable with your favorite vegetables or protein substitutes. Serve it over rice, with tortillas, or on top of kale or cabbage!
- Meal Prep-Friendly: Makes great leftovers that taste even better the next day.
How to Make Vegan Giniling (Filipino Picadillo)
This dish is so easy to prepare. All you really have to do is chop, stir, and simmer! Here’s how to make it:
1. saute:
Heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the sausage, season with the red pepper flakes and cook, breaking it up with the back of a wooden spoon, until heated through, 4 to 6 minutes. Add the tomatoes, onion, peppers and garlic, and season with the sugar, salt and pepper. Continue to cook, stirring often, until the onions are translucent, and the garlic is fragrant, 2 to 3 minutes.
2. simmer:
Next, mix in the tomato paste, broth, soy sauce, and vinegar. Add the potatoes and carrots, tossing to combine, and increase the heat to high. Once at a light boil, cover and reduce the heat to medium-low. Simmer until the potatoes are just barely tender, 20 to 25 minutes, stirring every so often.
3. mix:
Add the peas and olives, mixing to combine. Simmer uncovered, until the sauce thickens, and potatoes are fully tender, 8 to 10 minutes.
4. serve and enjoy!
Taste and adjust seasonings if necessary.
Serve immediately with white rice and enjoy!
Tips and FAQs
- Choose the Right Vegan Ground: Opt for a vegan ground sausage or beef that holds its texture well during cooking.
- Adjust the Spice Level: Add or omit red pepper flakes depending on your spice preference.
- Prep Ingredients First: Chop all your vegetables and measure your ingredients before starting to ensure a smooth cooking process.
- Balance the Flavors: Taste and adjust seasonings before serving. A touch more sugar, soy sauce, or vinegar can enhance the overall flavor.
- Serving Suggestions: While white rice is traditional, this dish also pairs well with quinoa, cauliflower rice, or even crusty bread.
Can I make giniling (filipino picadillo) ahead of time?
Absolutely! Vegan Giniling tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze giniling?
Yes, it freezes well. Allow the dish to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Ready to Try Vegan Giniling (Filipino Picadillo)?
Whether you’re looking for a quick weeknight dinner or a comforting meal to share with loved ones, this Vegan Giniling (Filipino Picadillo) delivers on all fronts. Packed with bold flavors, hearty vegetables, and plant-based protein, it’s a recipe you’ll want to make again and again. Don’t forget to serve it with white rice for the ultimate experience!
If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx.
Vegan Giniling (Filipino Picadillo)
Ingredients
- 1 tablespoon avocado oil
- 1- pound vegan ground sausage or ground beef
- 1 teaspoon red pepper flakes, optional
- 1- pound tomatoes, seeds removed and chopped
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 long green chilies or Anaheim peppers, deseeded and diced
- 8 cloves garlic minced
- 2 teaspoons sugar
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon fresh cracked black pepper, plus more to taste
- 2 tablespoons tomato paste
- 2 cups vegan beef broth
- ¼ cup low-sodium soy sauce
- ¼ cup white vinegar
- 1 pound russet potatoes, peeled and cut into ¾”-inch pieces
- 2 cups diced carrots
- 1 cup green peas
- ½ cup green olives, cut in half
- Cooked rice, for serving
Instructions
- Heat the oil in a large sauté pan over medium heat.
- Once the oil is hot, add the sausage, season with the red pepper flakes and cook, breaking it up with the back of a wooden spoon, until heated through, 4 to 6 minutes.
- Add the tomatoes, onion, peppers and garlic, and season with the sugar, salt and pepper.
- Continue to cook, stirring often, until the onions are translucent, and the garlic is fragrant, 2 to 3 minutes.
- Next, mix in the tomato paste, broth, soy sauce, and vinegar.
- Add the potatoes and carrots, tossing to combine, and increase the heat to high.
- Once at a light boil, cover and reduce the heat to medium-low.
- Simmer until the potatoes are just barely tender, 20 to 25 minutes, stirring every so often.
- Add the peas and olives, mixing to combine.
- Simmer uncovered, until the sauce thickens, and potatoes are fully tender, 8 to 10 minutes.
- Taste and adjust seasonings if necessary.
- Serve immediately with white rice and enjoy!
I can’t wait to make this, this weekend. I had a friend, many years ago whos mum was filipino and made this dish, w/green olives, and i fell in love. I have found many recipes for tjis dish, but this is the first one that is the same ingredients. My friends mum had these little dishes that each person would have with sliced banana that was always served with it. Thank you!!!!!!